South Indian Eggplant (Aubergine) Curry

South Indian Eggplant (Aubergine) Curry

Time: 1 hrs

Ingredients

• 1/2 cup dry coconut powder
• 3 tablespoons white poppy seeds
• 3 tablespoons sesame seeds
• 2 tablespoons cumin seeds
• 4 tablespoons channa dal, roasted
• 1/2 cup roasted peanuts
• 12 small eggplants, about the size of an egg
• 1/4 cup oil, plus
• 2 tablespoons oil
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 cup onion, chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder, to taste
• 2 teaspoons kosher salt
• 2 cups fresh tomatoes, peeled seeded and chopped
• 1 1/2 cups water
• 2 teaspoons garam masala
• 3 tablespoons fresh coriander, chopped

Directions

• 1 In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
• 2 Remove from pan to stop the cooking and cool.
• 3 Put this coconut mixture in a food processor and process until it\u2019s grainy, reserve in a dish.
• 4 Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
• 5 In a food processor, process the peanuts until they are coarsely ground.
• 6 Wash and stem the eggplants.
• 7 Cut each eggplant 2/3 into the wide end up to the stem \u2013 making an \u201cX\u201d \u2013 leave the stem end intact.
• 8 Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
• 9 In a separate pan, heat the 2 tablespoons of oil to medium hot.
• 10 Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
• 11 In a matter of seconds they will begin to pop \u2013 add the onions and stir.
• 12 When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
• 13 Stir the spices into the onion then add the tomatoes.
• 14 Stir in the tomatoes then add the coconut mixture along with the peanuts.
• 15 Add the eggplants and 1 cup of the water.
• 16 Stir and cook over low heat, covered for about 20 minutes.
• 17 Add water a little at a time to maintain a nice smooth consistency.
• 18 Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander \u2013 stir.
• 19 Check to see that it is salted to your taste.
• 20 Put in a serving dish and garnish with the remaining chopped coriander.